Sally Barnes examines a fillet of salmon she's taken out of her cold smoker at the fish smoking business she runs at Castletownshend, Ireland, Saturday, Oct. 8, 2005. Smoking, a three- to four-day process, seals the fish by drawing out natural oils and Barnes checks doneness by reading the gleam of the flesh. Last year she smoked 3 tons of salmon. All of it comes directly from fishermen, directly from the sea. (AP Photo/Larry Crowe)